Navy Beans and Bacon Chowder

Ingredients

• 1 1/2 cups dried navy beans
• 2 cups cold water
• 5 slices cooked bacon, crumbled
• 2 medium carrots, sliced
• 1 celery rib, sliced
• 1 medium onion, chopped
• 1 teaspoon dried Italian spices
• 1/8 teaspoon pepper

• 1 (46 ounce) can fat free chicken broth
• 1 cup milk

Directions

1. 1

   Soak beans in 2 cups of cold water for 8 hours or overnight.

2. 2

   After beans have soaked, drain, and place in slow cooker.

3. 3

   Add all remaining ingredients, except milk, to slow cooker.

4. 4

   Cover. Cook on low 7-9 hours or until beans are crisp-tender.

5. 5

   Place 2 cups cooked bean mixture into blender. Process until smooth. Return to slow cooker.

6. 6

   Add milk. Cover and heat on high 10 minutes.

7. 7

   Enjoy!